Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 – 14″ or 16″ pizza pans. I oil the pans a little first, but you don’t have to if you don’t want to.
Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.

And the sauce?

2 tablespoons oil

2 tablespoons dry onion

1/2 teaspoon garlic powder

12 oz can tomato paste

2 cans filled with water

1 teaspoon basil

1/4 teaspoon oregano (optional)

1 tablespoon sugar or honey

1 teaspoon salt

This sauce is so easy, so cheap and so good, you won’t believe it. Heat the oil in a 2 quart size saucepan. Add the dried onion and garlic. Stir the onion and garlic around in the oil for about 30 seconds, or until they start to smell good. Add the tomato paste. Now fill the empty can with fresh water and add it to the pot. Do it again, so two cans of water have been added. Stir it all up until the sauce is smooth and thick. Add the seasonings. Cover and simmer for about 5 or 10 minutes depending on your time and fuel situation. After the flavors have mingled long enough to know each other better, you are done.
The uses for this sauce are endless. I use it anywhere I would usually use canned or jarred spaghetti sauce. For instance, on spaghetti, as the sauce for pizza, over leftover grains, in lasagna etc. This is a very versatile marianara sauce. If desired it can be prepared ahead of time, and refrigerated until needed. It keeps in the fridge for a week. For variety you can add a can of mushrooms, a spoonful of dry celery or green pepper, and even a can of chopped tomatoes or zucchini in tomato sauce, for chunky goodness. Use your imagination, this recipe is really just a starting point. Where you go with it, is up to you.